Instant Pot Version
Total time 60-90 minutes
Serves 4-6 sandwiches
⦁ 1 T butter
⦁ 1 T oil
⦁ 3 pound chuck roast, cut into 6 chunks
⦁ 2 tsp minced garlic
⦁ 1 cup beef stock
⦁ 8 ounce jar peperoncini, sliced
⦁ 2 T Italian Seasoning
⦁ Pinch or two salt
⦁ Pepper to taste
⦁ Provolone cheese
⦁ Giardiniera
⦁ Hoagie rolls
⦁ Heat butter and oil on sauté mode on your instant pot. Add roast pieces and sear beef chunks on all sides.
⦁ Add garlic and sauté until fragrant, about a minute. At this point you could add onion if you like.
⦁ Add stock, peperoncini (and about ¼ to ½ cup of the juice), Italian seasoning, salt and pepper.
⦁ Place the lid on your pot and set to sealing. In a manual mode, set the time for 60 minutes.
⦁ When cook time is complete, let naturally release 10 to 15 minutes, then vent.
⦁ Remove meat from the broth and shred, return to broth.
⦁ Placing cheese in the bottom of the roll protect the roll from getting too wet. Pile on the meat, top with more cheese and giardiniera if desired.
⦁ Serve with a side of au jus.